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Peach and Salted Caramel Trifle in trifle bowl

Peach and Salted Caramel Trifle

Janice Pattie
A classic trifle with sponge, fruit, custard and cream but with added salted caramel that takes it to another level.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine British, Scottish
Servings 10
Calories 1021 kcal

Ingredients
 

  • 8 trifle sponges
  • 800 g peach slices in light syrup
  • 1 tbsp amaretto liqueur or brandy
  • 397 g caramel I used Carnation Caramel
  • 1 tsp sea salt flakes
  • 1 litre ready-made vanilla custard OR Easy Vanilla Custard
  • 284 ml double cream
  • 2 tbsp toffee sauce
  • 50 g hazelnuts roughly chopped

Instructions
 

  • 8 trifle sponges
    Place the trifle sponges in the bottom of the trifle dish.
  • 800 g peach slices, 1 tbsp amaretto liqueur
    Cover with the peaches and the syrup from one of the tins mixed with the Amaretto or brandy.
  • 397 g caramel, 1 tsp sea salt flakes
    Mix the caramel with the sea salt and pour over the peaches and sponge.
  • 1 litre ready-made vanilla custard
    Spoon the custard on top. Chill while you whip the cream.
  • 284 ml double cream
    Whip the cream to soft peaks, spoon over the caramel. Chill for at least 30 minutes.
  • 2 tbsp toffee sauce, 50 g hazelnuts
    Just before serving, drizzle with toffee sauce and scatter the nuts over the top.

Nutrition

Calories: 1021kcalCarbohydrates: 190gProtein: 17gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 287mgSodium: 1641mgPotassium: 534mgFiber: 3gSugar: 121gVitamin A: 1069IUVitamin C: 6mgCalcium: 254mgIron: 7mg